Italian Pasta Casserole

Pat Duran


This recipe is very creamy and delicious. You will have no problem getting your family to the table for this casserole. Great comfort food.
Makes enough for 2 -8x8-inch casserole dishes. Eat one freeze one.

★★★★★ 2 votes
6-8 servings
20 Min
15 Min


3 c
cooked mini penne pasta, al dente
16 oz
pkg. frozen broccoli and cauliflower- no stems
1 lb
ground italian sausage or ground turkey
1 Tbsp
each butter and canola oil
salt and pepper to taste
1 small
onion, diced
1 Tbsp
minced garlic
2 Tbsp
italian seasoning
envelope lipton savory herb/garlic soup mix,dry
8 oz
cream cheese, softened, cut into cubes
14 oz
can petite italian tomato's, undrained
8 oz
can tomato sauce with basil,garlic and oregano
1/3 c
white or red wine or tomato juice
1/2 c
chicken broth, low-fat
1/4 c
parmesan cheese, divided
3/4 c
shredded cheddar cheese


1Preheat oven to 350^. Spray or butter a 9x13-inch baking pan or 2- 8-inch baking pans.
Cook pasta in boiling water for 8 minutes-al dente. Add broccoli/cauliflower during the last 5 minutes of cooking. Drain all and set aside.
2In a large skillet or electric fry-pan; cook and scramble the meat in the butter and oil. Sprinkle with salt and pepper. Brown until no longer pink. Add garlic, onion, Italian seasoning, wine, broth and tomatoes. Bring to a boil and add cream cheese and tomato sauce.. stir until cheese melts,stir in soup mix.Stir in 1/2 the Parmesan cheese.
3Add pasta and vegetables- cook and stir 2 to 3 minutes longer.
Pour into prepared baking pan. Sprinkle with remaining Parmesan cheese and all the shredded cheese.
4Bake for 25 minutes or until cheese has melted and mixture is hot and bubbly.

About Italian Pasta Casserole

Course/Dish: Pasta, Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, For Kids